Skills in Nutrition, and Science Communication

On successful completion of this module students should be able to:

1. Communicate information and ideas in the form of written reports and oral group presentations
2. Develop a reasoned argument and challenge assumptions
3. Formulate hypotheses and research questions, undertake data collection, and make academic arguments
4. Identify appropriate data sources and information resources
5. Instill appropriate academic conduct (e.g. avoiding unacceptable practice)
6. Interpret and use data
7. Demonstrate basic computer literacy
8. Demonstrate a base of knowledge concerning the role of nutrition in health and sport performance
9. Discuss dietary guidelines and recommendations for health and sport

The module is intended to prepare students with the key skills necessary for a successful academic and professional career such as time management, critical thinking and reflective learning. An important aspect of the module is an introduction to a range of research issues such as literature evaluation, qualitative and quantitative data assessment and oral, visual and written communication. The module content is delivered through a range of formats including lectures, workshops, e-learning and tutorials. In semester 2 students will engage in a series of lectures and practical sessions that will introduce issues in human nutrition and practical skills. Group working skills will be developed through tutorials, which will also provide guidance in presentation/interpretation of experimental data.

To develop students’ scientific communication skills while introducing the fundamentals of human nutrition. To gain practical experience in literature evaluation, data handling, and presenting findings through written reports and oral presentations, alongside understanding key concepts such as nutrient requirements, energy balance, and body composition.

Exploring academic literature, scientific writing style, citation and referencing, data handling, macro and micro nutrients, fluid balance, recommended nutrient intakes and guidelines, energy balance indirect calorimetry and body composition

This module is at CQFW Level 4